A possibility for non-invasive diagnosis of superficial scald in 'Rocha' pear based on chlorophyll a fluorescence, colorimetry, and the relation between alpha-farnesene and conjugated trienols

This study aimed to identify physiological markers in superficially scalded 'Rocha' pear (Pyrus communis L 'Rocha') that would relate to chlorophyll a fluorescence (CF), allowing a non-invasive diagnosis of the disorder. Conditions chosen before shelf life provided two fruit groups with different developing patterns and severity of superficial scald: T fruit fully developed the disorder in storage, while C fruit developed it progressively throughout shelf life. Principal component analysis (PCA) of all the measured variables, and simple linear correlations among several major parameters and scald index (SI)/shelf life showed that scald and ripening/aging were concurring processes, and that it was not possible to isolate a particular variable that could deliver a direct non-invasive diagnosis of the disorder. For both fruit groups the SI resulted from the balance between the reducing power (OD200) and the content of conjugated trienols (CTos) and alpha-farnesene (alpha-Farn) in the fruit peel. At OD200 > 150 there was a linear relationship between CTos and OD200, suggesting that the level of antioxidants was self-adjusted in order to compensate the CTos level. However, at OD200 < 150 this relationship disappeared. A consistent linear relationship between dos and alpha-Farn existed throughout shelf life in both fruit groups, contrarily to the early storage stage, when those compounds do not relate linearly. The CF variables F-0, F-v/F-m, and the colorimetric variables, L* and h degrees were used in multi-linear regressions with other physiological variables. The regressions were made on one of the fruit groups and validated through the other. Reliable regressions to alpha-Farn and CTos were obtained (R approximate to 0.6; rmsec approximate to rmsep). Our results suggest that a model based on CF and colorimetric parameters could be used to diagnose non-invasively both the contents and the relationship between alpha-Farn and CTos and hence the stage of scald development. (C) 2011 Elsevier By. All rights reserved.

Influence of enzymes and technology on the composition of Cobrançosa and Galega vulgar virgin olive oils

Doutoramento em Engenharia Alimentar - Instituto Superior de Agronomia - UL

Estudo da imobilização das proteases aspárticas da flor de Cynara cardunculus L. Reologia da coalhada

Mestrado em Biotecnologia, Faculdade de Engenharia de Recursos Naturais, Univ. do Algarve, 2005

Effects of different intensity of early leaf removal on vegetative and productive activity and grape quality (cv. Nero d'Avola, Vitis vinifera)

Mestrado Vinifera Euromaster - Instituto Superior de Agronomia - UL

Influence of leaf removal on berry thermal efficiency for anthocyanin accumulation

The aim of this work was to analyse the effects of leaf removal on Touriga Nacional berry temperature and consequent thermal efficiency for anthocyanins biosynthesis. The field experiment was located at Dão Wine Research Station, Nelas, Portugal in an adult vineyard planted with North-South oriented rows, with the red grape variety Touriga Nacional grafted on 110R rootstock. The vines were trained on a vertical shoot positioning, spur-pruned on a bilateral Royat cordon system and deficit irrigated (50% ETc). The experimental design was a randomized complete block design with four replications of twelve vines per elemental plot, and the following two treatments: basal leaf removal (LR) and a control non-defoliated (ND). Berry temperature (Tb) was measured continuously during the second half (3rd to 19th September) of the 2009 ripening period using two-junction, fine-wires copper-constantan thermocouples manually inserted into the berries and connected to a data logger. A sample of clusters located in different canopy positions (exposed and internal; facing East and West) of 4 vines per treatment were used. To quantify the effect of Tb on anthocyanins biosynthesis, the berry hourly mean temperatures were converted into normal heat hours (NHH) and accumulated per day (NHHd) and per monitoring period (NHHc). For quantification of thermal requirements for anthocyanins synthesis and accumulation, a minimum of 10°C, a maximum of 35°C, and an optimum of 26°C were used. Meteorological variables were measured at an automatic weather station installed within the experimental plot. For all days of the monitoring period, daily average berry temperature (dTb) of all monitored berries was lower in ND treatment than in LR, being the maximum differences between treatments registered on 11th September. The highest dTb differences between treatments were registered on the clusters located at the west side of the canopy on 7th September while dTb of the clusters located in the centre of the canopy was less affected by leaf removal. The control non-defoliated treatment (ND) presented a significantly higher NHHc than that of LR being the higher differences presented by the clusters located in the west side. The lowest differences in NHHc were obtained in the clusters located in the centre of the canopy. Our results show that the thermal efficiency for berry anthocyanins accumulation was significantly affected by leaf removal and that this effect was dependent of the meteorological conditions, time of the day and berry/cluster location into the vine canopy.

Assessing canopy temperature patterns in two grapevine varieties subjected to deficit irrigation: a tool to optimize water management ?

A better understanding of grapevine responses to drought and high air temperatures can help to optimize vineyard management to improve water use efficiency, yield and berry quality. Faster and robust field phenotyping tools are needed in modern precision viticulture, in particular in dry and hot regions such as the Mediterranean. Canopy temperature (Tc) is commonly used to monitor water stress in plants/crops and to characterize stomatal physiology in different woody species including Vitis vinifera. Thermography permits remote determination of leaf surface or canopy temperature in the field and also to assess the range and spatial distribution of temperature from different parts of the canopies. Our hypothesis is that grapevine genotypes may show different Tc patterns along the day due to different stomatal behaviour and heat dissipation strategies. We have monitored the diurnal and seasonal course of Tc in two grapevine genotypes, Aragonez (syn. Tempranillo) and Touriga Nacional subjected to deficit irrigation under typical Mediterranean climate conditions. Temperature measurements were complemented by determination of the diurnal course of leaf water potential (ψleaf) and leaf gas exchange. Measurements were done in two seasons (2013 and 2014) at different phenological stages: i) mid-June (green berry stage), ii) mid-July (veraison), iii) early August (early ripening) and iv) before harvest (late ripening). Correlations between Tc and minimal stomatal conductance will be presented for the two genotypes along the day. Results are discussed over the use of thermal imagery to derive information on genotype physiology in response to changing environmental conditions and to mild water stress induced by deficit irrigation. Strategies to optimize the use of thermal imaging in field conditions are also proposed

Canopy management effects on Syrah grapevines under tropical semi-arid conditions.

The aim of this study was to evaluate the effects of shoot topping and leaf removal practices on vegetative vigor, yield and physicochemical characteristics of the 'Syrah' grape in the semi-arid tropical climate conditions of the São Francisco River Valley in the northeast of Brazil. The experiment was conducted over five growing cycles from 2010 to 2012 in a 'Syrah' commercial vineyard in the municipality of Casa Nova, Bahia, Brazil. Treatments consisted of leaf removal once or twice during fruit set or at the beginning of bunch closure, and one or two shoot toppings of the berry when pea-sized or 10 days after berry growth had commenced. Leaf removal and shoot topping did not affect yield, plant vigor components nor the main attributes of fruit quality. In contrast, there was a seasonal effect with higher yield and better balance between production and vigor in grapes produced in the first half of 2012. The Syrah grape quality was favored in cycles in the first half of the year when its ripening phase coincided with the period of mild temperatures.

A possibility for non-invasive diagnosis of superficial scald in 'Rocha' pear based on chlorophyll a fluorescence, colorimetry, and the relation between alpha-farnesene and conjugated trienols

This study aimed to identify physiological markers in superficially scalded 'Rocha' pear (Pyrus communis L 'Rocha') that would relate to chlorophyll a fluorescence (CF), allowing a non-invasive diagnosis of the disorder. Conditions chosen before shelf life provided two fruit groups with different developing patterns and severity of superficial scald: T fruit fully developed the disorder in storage, while C fruit developed it progressively throughout shelf life. Principal component analysis (PCA) of all the measured variables, and simple linear correlations among several major parameters and scald index (SI)/shelf life showed that scald and ripening/aging were concurring processes, and that it was not possible to isolate a particular variable that could deliver a direct non-invasive diagnosis of the disorder. For both fruit groups the SI resulted from the balance between the reducing power (OD200) and the content of conjugated trienols (CTos) and alpha-farnesene (alpha-Farn) in the fruit peel. At OD200 > 150 there was a linear relationship between CTos and OD200, suggesting that the level of antioxidants was self-adjusted in order to compensate the CTos level. However, at OD200 < 150 this relationship disappeared. A consistent linear relationship between dos and alpha-Farn existed throughout shelf life in both fruit groups, contrarily to the early storage stage, when those compounds do not relate linearly. The CF variables F-0, F-v/F-m, and the colorimetric variables, L* and h degrees were used in multi-linear regressions with other physiological variables. The regressions were made on one of the fruit groups and validated through the other. Reliable regressions to alpha-Farn and CTos were obtained (R approximate to 0.6; rmsec approximate to rmsep). Our results suggest that a model based on CF and colorimetric parameters could be used to diagnose non-invasively both the contents and the relationship between alpha-Farn and CTos and hence the stage of scald development. (C) 2011 Elsevier By. All rights reserved.

Grape and Wine Metabolites: Biotechnological Approaches to Improve Wine Quality

Grape metabolites can be affected by many extrinsic and intrinsic factors, such as grape variety, ripening stage, growing regions, vineyard management practices, and edaphoclimatic conditions. However, there is still much about the in vivo formation of grape metabolites that need to be investigated. The winemaking process also can create distinct wines. Nowadays, wine fermentations are driven mostly by single-strain inoculations, allowing greater control of fermentation. Pure cultures of selected yeast strains, mostly Saccharomyces cerevisiae, are added to grape must, leading to more predictable outcomes and decreasing the risk of spoilage. Besides yeasts, lactic acid bacteria also play an important role, in the final wine quality. Thus, this chapter attempts to present an overview of grape berry physiology and metabolome to provide a deep understanding of the primary and secondary metabolites accumulated in the grape berries and their potential impact in wine quality. In addition, biotechnological approaches for wine quality practiced during wine alcoholic and malolactic fermentation will also be discussed.

Evaluation of the evolution of the anthocyanins profile in red wine grape varieties in Alentejo

The flavonoids (including anthocyanins) are wine compounds with important anti-oxidant activity, protecting the cells against oxidative processes, preventing cardiovascular and neurodegenerative diseases, cancer, among others (Antoniolli et al. 2015; Castañeda-Ovando et al. 2009; Hosu et al. 2014; Huang et al. 2009; Kong et al. 2003). Anthocyanins in grapes at harvest are determinant to red wine quality and their development in the grape must be characterised in order to determine the most suitable date for the harvest. Thus the aim of this research is the evaluation of anthocyanins composition in two red wine grape varieties from véraison continuing through ripening. Anthocyanins were quantified by high resolution liquid chromatography (HPLC-DAD). Additionally, the total phenols content were quantified by UV-Vis Spectrometry. The anthocyanins’ profile evolution may be dependent on the variety and ripening phase. During ripening grape samples have shown an increase of coumaryl derivatives. This information may lead us to understand the anthocyanins biosynthesis pathway in different grape varieties. The development of anthocyanins from the véraison seems to follow a pattern that coincides with the increasing accumulation of soluble sugars.

Effect of autochthonous starter cultures in the production of "Paio", a traditional Portuguese dry- cured sausage

Traditional dry-cured sausages are highly appreciated in Mediterranean countries. The aim of the present study was to evaluate the effect of different starter cultures in the sausages Alentejano pig meat was used to prepare drycured sausages in a local factory. Staphylococcus xylosus, Lactobacillus sakei and a yeast strain were inoculated at a concentration of 106 cfu/g meat batter both in separate and in mixed culture. Three independent batches with two replicates per treatment were produced. Samples were collected throughout the ripening process. pH and aw were determined according to the ISO standards. Microbiological counts of total mesophiles, total psycrotrophs, anaerobes, coagulase-negative staphylococci (CNS), lactic acid bacteria (LAB), enterobacteria, yeasts and moulds and Listeria monocytogenes were done according to the respective ISO standards, as well as detection of Salmonella spp. Biogenic amines quantification was performed by HPLC as described by Roseiro et al. (1). The treatment with L. sakei alone was the most effective in reducing the contamination level both with Salmonella spp. and L. monocytogenes, however this effect seems to be lost in the mixed cultures. The presence of the yeast strain seems to increase the levels of phenylethylamine and histamine. The contents in cadaverine, putrescine and tyramine were generally lower in the inoculated sausages. Regarding tyramine, the treatments with L. sakei showed significantly lower values. No significant differences between treatments were observed for both spermine and spermidine.

Susceptibility and Interactions of Drosophila suzukii and Zaprionus indianus (Diptera: Drosophilidae) in Damaging Strawberry.

Resumo: Drosophila suzukii (Matsumura) foi recentemente detectado causando danos idade para morangos no Brasil. Infestação na cultura de morango tem frequentemente foi observado conjuntamente com a presença de Zaprionus indianus Gupta. este estudo investigou a suscetibilidade de morangos em três amadurecimento estágios para infestação de D. suzukii e Z. indianus e sua interação. Abstracts: Drosophila suzukii (Matsumura) has been recently detected causing damage to strawberries in Brazil. Infestation in strawberry culture has often been observed jointly with the presence of Zaprionus indianus Gupta. This study investigated the susceptibility of strawberries at three ripening stages to infestation of D. suzukii and Z. indianus and their interaction. In the laboratory, strawberries cv. Albion at different ripening stages (green, semi-ripe and ripe) were exposed to D. suzukii and Z. indianus for 24 h in choice and no-choice bioassays. Additionally, we evaluated the effects of mechanical damage incurred artificially or by D. suzukii ovi-position on Z. indianus infestation. In no-choice bioassay, there were no significant differences in fruit susceptibility to D. suzukii infestation at different ripening stages. However, in choice bioassay, D. suzukii adults preferred to oviposit on R fruit. The presence of mechanical damage did not increase susceptibility of fruit to D. suzukii oviposition. For Z. indianus , there was greater susceptibility of R fruit in relation to SR and G fruit in both the choice and no-choice bioassays. There was a significant and positive interaction of mechanical damage and damage caused by D. suzukii to R fruit and infestation by Z. indianus , which was not observed in SR and G fruit. Although infestation of Z. indianus is related to attack damaged or decaying fruit, this work shows that this species has the ability to oviposit and develop in healthy strawberry fruit with and increased infestation level when the fruit has damage to its epidermis.

Régime thermique en période de maturation du raisin dans le géoclimat viticole.

Mots clés :indice de fraîcheur des nuits, amplitude thermique, Système CCM Géoviticole, zonage, qualité. Key words: cool night index, thermal amplitude, MCC System for World Viticulture, zoning, quality. RESUME Le régime thermique en période de maturation du raisin est l?une des variables déterminantes de la coloration du raisin et de la richesse en arômes, anthocyanes et polyphénols des vins. L?objectif du travail est de caractériser le régime thermique, notamment la fraîcheur des nuits et l?amplitude thermique au cours de la maturation, au niveau du climat viticole mondial, sur une base des données de 100 régions viticoles dans 30 pays, obtenue par l?intermédiaire de l?Organisation Mondiale de la Météorologie - OMM. Plusieurs indices climatiques viticoles ont été calculés: l?Indice de Fraîcheur des Nuits ?IF (ºC), l?Indice Héliothermique de Huglin ?IH (ºC) et l?Indice de Sécheresse ?IS (mm) du Système de Classification Climatique Multicritères Géoviticole, et l?amplitude thermique moyenne en août et septembre Aa-s (ºC). Egalement, sur la période véraison-récolte ?v-r(moyenne des 30 jours précédant la date de récolte, estimée sur la base d?un Indice Héliothermique de HUGLIN égal à 1.900 - approximatif pour la maturation du Cabernet-Sauvignon): la fraîcheur des nuits (FNv -r), la température moyenne de l?air (Tv-r), la température maximale de l?air (Txv-r) et l?amplitude thermique (Av-r). Les résultats montrent que IH est corrélé avec Tv-r (r=0,79**) et avec Txv-r (r=0,80**). IH représente donc bien les conditions thermiques générales de la période de maturation en ce qui concerne la température moyenne et maximale de l?air. Mais IH n?est pas corrélé ni avec Aa-s ni avec Av-r. Par contre, IF est corrélé avec Aa-s (r=-0,70**) et FNv-r est corrélé avec Av-r (r=-0,69**). Cette corrélation doit justifier, en partie, l?usage assez courant de l?amplitude thermique comme indicateur de bonnes conditions thermiques de maturation pour les régions qui présentent des valeurs élevées. Mais ce raisonnement peut amener à des caractérisations erronées. Le travail met en évidence, également, ?importance de considérer le bilan hydrique des régions (IS) dans l?analyse du régime thermique sur la qualité du raisin. On peut onclure que pour avoir une bonne caractérisation du régime thermique en période de maturation il faut considérer la fraîcheur des nuits (IF étant un bon indicateur de FNv-r moyen des régions, avec un r=0,80**), caractérisation qui peut être améliorée avec l?information des températures maximales et de sur 11l?amplitude thermique en période de maturation du raisin. Les éléments présentés peuvent servir à améliorer les indices climatiques pour estimer le potentiel qualitatif du raisin des différentes régions viticoles, notamment en complément de IF. ABSTRACT The thermal conditions during the grape ripening period are important variables related to colour of the grapes, anthocyanins, polyphenols and flavour of the wine. The main purpose of this work was to characterise the thermal conditions, especially the night coolness and the thermal amplitude during maturation, in the geoclimate of the world vine culture. A database of 100 grape-growing regions of 30 countries obtained from the World Meteorology Organisation (WMO) was used. Some climatic indexes were calculated: Cool Night Index ?IF (°C), Huglin?s Heliothermal Index ?IH (°C) and Dryness Index ?IS (mm), from the Multicriteria Climatic Classification System for World Viticulture, and the thermal amplitude in August and September Aa-s (°C). Over véraison-harvest period ?v-r(mean of the 30 days before harvesting date, estimated on the basis of HUGLIN Heliothermal Index equal to 1,900 ? approximately value to ripen Cabernet-Sauvignon) similar indexes were obtained: the cool night (FNv-r), the mean air temperature (Tv-r), the maximal air temperature (Txv-r) and the thermal amplitude (Av-r). The results showed that IH is positively correlated with Tv-r (r=0.79**), Txv-r (r=0.80)and IF (r=0.67**). Therefore, IH represents well the general thermal conditions during maturation period, specially concerning the mean and the maximal air temperature. owever, IH was correlated neither with Aa-s nor to Av-r. IF was negatively correlated with Aa-s (r= -0.70**) and FNv-r was negatively correlated with Av-r (r=-0.69**). The correlation to some extent explains the current use of the thermal amplitude to predict good ripening thermal conditions for those regions that show high values. As here we have described, this thinking may give incorrect results. This work has also showed the importance to consider the water balance of the regions (IS) in the effect of the thermal conditions in grape quality. We conclude that the characterisation of the thermal conditions during the ripening period do need the cool night index (in this case, IFis a good index to provide the mean FNv-r of the regions, r=0,80**). Factors other than cool night which influence this characterisation are both maximal air temperature and thermal amplitude data. The elements presented in this work, in addition to IF , may improve the climatic indexes to be used to predict the qualitative potential of grapes from different regions.

APUNTES PARA UN ESTUDIO DE IMPACTO DEL TURISMO EN EL AMBIENTE: EL CASO DE MONTEZUMA, PUNTARENAS

Este artículo desarrolla el diagnostico de los impactos del turismo en el ambiente, en Montezuma, Puntarenas. Se evaluó los efectos de la actividad turísticas en los recursos hídricos, fauna, vegetación y tenencia de la tierra, encontrando que el desarrollo de la actividad, en Montezuma, ha sido sin ninguna planificación y ha venido a alterar la cotidianidad de este pueblo. Aunque se han presentado algunos efectos positivos como son el nacimiento  de una conciencia ambiental entre los diversos grupos de la comunidad, se han desarrollado varios problemas ambientales que están íntimamente ligados a la falta de planificación.Este problema es la alta contaminación del agua, porque no existen sistemas de tratamiento de la misma, además que los antes responsables no supervisan el tratamiento de las aguas tanto potables como servidas en las instalaciones turísticas, las cuales aumentaron aceleradamente durante los últimos cinco años. Por otro lado, se han presentado cambios en el paisaje, han introducido especies exóticas que alteran las condiciones naturales del medio. En cuanto a la tenencia de la tierra en la zona marítima terrestre, ésta se encuentra bajo el dominio de los extranjeros, los costarricenses tienen más números de concesiones pero los extranjeros tienen más superficie (69%). Todos los efectos negativos de turismo en Montezuma, se relaciona con la falta de planificación, por lo que resulta urgente realizar una estrategia de turismo sustentable para el área.ABSTRACTS This article diagnosed the tourism impacts on the environment, in Montezuma, Puntarenas. It e evaluated the effects of tourism in water, wildlife, vegetation and land tenure. It found that tourism in Montezuma have been without planning and it altered the routine life of this town, Even there have been some positive effects like increasing of environmental education, there have been several problems that are very related to the planning lack. Those problems are high water pollution because there is not any system to treat water and also none monitored the water treatment in the hotels, even those increased very fast during the last five years. Changing in the landscape are provoking to loose species even plants or animal, due they have used exotic species in the new hotel. The land tenure in the marine terrestrial zone is controled by foreigners, Costa Ricans have more numbers of concessions but foreigners have more surface (More 69%). Because, all the negative effects of tourism in Montezuma, are related to lack of planning, it is urgent to carry out a management plan for a sustainable tourism in this place.

Postharvest treatments to mitigate the internal browning in "Bartlett" pears.

Internal browning is an important disorder in pear fruit which can lead to economic losses. Pears (Pyrus communis L. cv. Bartlett) were harvested at early harvest maturity of 90 N from a commercial orchard in southern Brazil. Methyl jasmonate, ethanol, and 1-methylcyclopropene vapor treatments were carried out for 24 hours in order to mitigate the internal browning disorder. Fruit were stored for up to 150 days at 0 ± 1 °C and 90 ± 5 % RH. Pears exhibited internal browning in 37 % of the control samples after 90 days of cold storage. However, no internal browning symptoms were observed in the 1-MCP treatment. The first symptoms in 1-MCP samples were noticed after 120 days of cold storage (12 %) and reached 100 % in five days at room temperature. 1-MCP-treated pears showed flesh firmness values of 82 N after 90 days of cold storage and 18.7 N when they were removed from the cold storage and kept at 20 °C. The greatest acceptance index was attributed to 1- MCP pears after 90 days at 0 ± 1 °C followed by 5 days at 20 ± 1 °C (89.35). High acceptance indexes were attributed to MeJa (77.95) and control pears (76.40) after 30 days in cold storage followed by 5 days at room temperature. 1-MCP (0.3 µL L-1 , 24 hours at 0 ± 1 °C) treatment delays ripening and mitigates the internal browning in early harvested ?Bartlett? pears, that can be stored for up to 90 days at 0 ± 1 °C.